Quality characteristics of Musa AAA `berangan` and `cavendish` at different maturity indices
2003
Siti Hajar A. | Norhelaliah I. | Shahida H. | Phebe D.
Determination of quality characteristics of Berangan and Cavendish was conducted at Postharvest Laboratory, UPM. There was a significant different in the ripening duration for both varieties as ripening took place. Cavendish banana took 186 h (-8 d) while Berangan took only 93 h (-4 d)to reach M16. From sensory evaluation, it was found that 50% of the untrained panelists prefer Berangan that had ripened to M15, 42% prefer Berangan of M16 while 8% prefer Berangan of M14. For Cavendish, 58% of the untrained panelists prefer fruits of M16 and others prefer M15 fruits. Berangan showed significant changes in all quality characteristics. L* and C* values of Berangan and Cavendish peels were greatest at M16 and lowest at M12. The h value for Berangan was highest at MI1 while Cavendish showed the highest value at M12. Firmness of both varieties were significant decreased while SSC increased as fruit ripened. Titratable acidity of both varieties decreased as fruit ripened. Ascorbic acid content of Berangan decreased significantly as ripening occured. However, Cavendish showed inconsistent changes in pH during ripening.
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